Easy Mushrooms in Wine & Shallot Sauce with Herbs

Name: Easy Mushrooms in Wine & Shallot Sauce with Herbs
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds button mushrooms, stems trimmed and halved if regular size, quartered if stuffer size; 1 Tablespoon oil; 2 Tablespoons butter+ 1 Tablespoon butter; 1/4 cup minced shallot (onion will do in a pinch); 1 Tablespoon chopped fresh herbs of choice (or 1 teaspoon dried) I used fresh thyme this time; 1/2 teaspoon salt to start; 1/8 teaspoon black pepper; 1/3 cup wine (red or white is fine, just not something too sweet); 1/4 cup unsalted stock (chicken, beef, or vegetable is fine); 3/4 teaspoon corn starch slurried (mixed) into 1.5 tablespoons cold water; chopped chives for garnish

x @cook_5886383

Something I made to go with our Friendsgiving Oxtail "Osso Buco."

1.5 pounds of mushrooms will look like a lot for 4 people, but mushrooms have really high water content, and they'll shrink considerably when you're done.

If you want to double the recipe, I suggest using a fairly large pan with lots of surface area (at least 13-inch), or just make two separate batches in two separate pans.

I used fresh thyme for this batch, but parsley, basil, Italian or Herbes de Provence blends would all work well.

Oxtail "Osso Buco" Recipe:

https://cookpad.wasmer.app/us/recipes/1714687-budget-oxtail-osso-buco-for-regular-stovetop-and-pressure-cooker

Something I made to go with our Friendsgiving Oxtail "Osso Buco."

1.5 pounds of mushrooms will look like a lot for 4 people, but mushrooms have really high water content, and they'll shrink considerably when you're done.

If you want to double the recipe, I suggest using a fairly large pan with lots of surface area (at least 13-inch), or just make two separate batches in two separate pans.

I used fresh thyme for this batch, but parsley, basil, Italian or Herbes de Provence blends would all work well.

Oxtail "Osso Buco" Recipe:

https://cookpad.wasmer.app/us/recipes/1714687-budget-oxtail-osso-buco-for-regular-stovetop-and-pressure-cooker

x @cook_5886383

Something I made to go with our Friendsgiving Oxtail "Osso Buco."

1.5 pounds of mushrooms will look like a lot for 4 people, but mushrooms have really high water content, and they'll shrink considerably when you're done.

If you want to double the recipe, I suggest using a fairly large pan with lots of surface area (at least 13-inch), or just make two separate batches in two separate pans.

I used fresh thyme for this batch, but parsley, basil, Italian or Herbes de Provence blends would all work well.

Oxtail "Osso Buco" Recipe:

https://cookpad.wasmer.app/us/recipes/1714687-budget-oxtail-osso-buco-for-regular-stovetop-and-pressure-cooker

Something I made to go with our Friendsgiving Oxtail "Osso Buco."

1.5 pounds of mushrooms will look like a lot for 4 people, but mushrooms have really high water content, and they'll shrink considerably when you're done.

If you want to double the recipe, I suggest using a fairly large pan with lots of surface area (at least 13-inch), or just make two separate batches in two separate pans.

I used fresh thyme for this batch, but parsley, basil, Italian or Herbes de Provence blends would all work well.

Oxtail "Osso Buco" Recipe:

https://cookpad.wasmer.app/us/recipes/1714687-budget-oxtail-osso-buco-for-regular-stovetop-and-pressure-cooker

Saved

Ingredients

4 servings

1.5 poundsbutton mushrooms, stems trimmed and halved if regular size, quartered if stuffer size
1 Tablespoonoil
2 Tablespoonsbutter+ 1 Tablespoon butter
1/4 cupminced shallot (onion will do in a pinch)
1 Tablespoonchopped fresh herbs of choice (or 1 teaspoon dried) I used fresh thyme this time
1/2 teaspoonsalt to start
1/8 teaspoonblack pepper
1/3 cupwine (red or white is fine, just not something too sweet)
1/4 cupunsalted stock (chicken, beef, or vegetable is fine)
3/4 teaspooncorn starch slurried (mixed) into 1.5 tablespoons cold water
chopped chives for garnish

Saved

Steps

1

Preheat your pan to high with the Tablespoon of oil and Tablespoon of butter then add your mushrooms and let them cook, stirring occasionally, until they're reduced by about a third. This should take 7 to 10 minutes.
2

Turn the heat down to medium high, add your shallots, stir them in, and continue cooking until shallots are translucent.
3

Add additional Tablespoon butter, herbs, salt, pepper, wine, stock, stir to incorporate.
4

Turn heat to high, and let the liquid come to a boil for 2 to 3 minutes to cook off some of the wine.
5

Turn heat down to medium, add corn starch slurry, and stir until sauce just begins to thicken.
6

Adjust seasoning if needed, serve garnished with chopped chives (or other fresh herbs of your choosing). Enjoy!

Saved

Cooksnaps

Saved

x @cook_5886383

on November 11, 2017 21:27

Comments (8)

Brendon Blackwelder @cook_4060478

November 09, 2021 00:43

I made this a couple times and followed the recipe loosely. last week, however, i did exact. Probably the BEST mushroom sauce ive made. Doing it again tonight. lol. Topping our steaks with it. Ive used oyster, shiitake, and Bella as well SD white buttons. works all the way around. GREAT recipe! thanks.

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